Ginger Butter Curry Shrimp Pasta


Green Bell Peppers [1]

Large Tomato [1]

Ginger Root [1 inch worth]

Deveined Shrimp with Shells [1Lb]

Chicken Stock [2 Cups]

Bow Tie Pasta [12 oz]

Parsley [2 sprigs]

Dried Turmeric [1/2 Cup]

Curry Powder [1/2]

Unsalted Butter [1 Stick]


Cayenne Pepper [1tbs]

Olive Oil [2tbs]

Garlic [3 Cloves]

The Cook:

Fill a pot with 3 Quarts water and bring to a boil. Add a pinch of salt, and 1 tbs of olive oil. [Pro Tip peel shells from shrimp and add shells to water mixture, this aids in flavoring the water causing the pasta to have more flavor.

Add 1 box of Box Tie Pasta, roughly 12-16 oz. Let cook until al dente. Strain and set tot he side but make sure to save 1 cup of the pasta water.

Time for the Curry

In a pan melt 1 stick of butter on low heat, stir until butter starts to brown. [should begin to smell a bit nutty] In the same pan, grate your ginger and garlic cloves. Continue to stir mixture and slowly pour in pasta water.

Add the curry powder and turmeric to the sauce mixture slowly and continue to stir. [This will help avoid the powders from clumping]

As mixture cooks down add in your shrimp. While shrimp cooks, minx your bell pepper and chop tomato to medium size pieces and add to mixture.

Allow shrimp to finish cooking then add chicken stock. Let simmer for 5 minutes.

If you are a fan of heat, you can add the cayenne pepper now.

Serve yourself a nice portion of pasta, spoon over the curried mixture. Finely chip parsley and garnish plate. Enjoy!

Would love to know your thoughts on the dish, if you make it post it and make sure to tag me on nInstagram would love to see how it turned out. Instagram RasheedPhilips

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